I grew up watching my mom watch Julia Child on a small TV in our laundry room which was also a crafty artsy workshop. I did not understand the fascination at the time but my mom loved the show. Now I watch Julie on PBS in my own basement.
It amazes me how the food world has changed a lot. I believe this is the skin of some sort of creature, I think it may be a duck, that she used to wrap around a terrine of some sort.
In this class she taught us how to make and hang our own sausages! Talk about being fearless in the kitchen! Not to mention a wealth of knowledge that seems to be disappearing. A sense of adventure with food that is being replaced with “safe” foods and diets.
I love my kitchen. It is my portal to adventures too. I, like Julia, came to food later in life and was so relieved to finally find purpose. I had no idea that it was going to involve a kitchen in any way shape or form but that is what happened and I am grateful.
I want to try and channel Julia’s enthusiasm for food. I want to be open to foods that intimidate me and embrace them. My first step? I bought pork this week! Watch out for future dumplings… Yum!
Remember, I was a vegetarian for years and have been learning about cooking meat over time but there is still so much for me to learn. People fear meat more and more these days but that is one of those fears I am going to attack. For that I will connect with my great grandfather who was a butcher in Latvia for strength and passion for tasty food.
Yes, still going again food trends and I do not care. Part of being a fearless foodie is going “against the grain,” LOL. So I step into the foodie void and say yes. Yes!
What do you need to do to become a fearless foodie?!
Way to go on tackling your foodie fears. I used to be totally afraid of touching meat, but then I watched a bit of Iron Chef, and nothing I cook is a scary as some of the things they use. It helped me get over my fear of meatloaf, stuffing a turkey, marinating steak etc. Embrace your inner Julia.
However, I don’t think I could cook a live lobster. Not there yet.
Go for it!!!!
Thank you Samantha! And I have been there when it comes to meat issues too. It’s true, chefs have to handle everything, LOL, so we can tackle meat!
I have been contemplating the live lobster issue. I might have to do that once before I leave the east coast. Still, that’s a tough one to be sure.
Thanks Debra! I am going to go for it and am excited about it.
I love that you go against the grain!
I wish I had this show to watch, looks fab xx